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From The Galley: Shrimp Salad Lettuce Wraps
1/2 cup mayonnaise
3 ounces silken tofu (1/4 block)
1/4 Cup Silk Unsweetened soy or almondmilk
2 teaspoons dijon mustard
1 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 tablespoon fresh ground black pepper
3 tablespoons fresh dill
2 pounds medium shrimp, cooked, deveined and chilled
1/2 cup red onion, finely minced
1 cup celery, finely minced
2 heads butter lettuce
lemon slices, for garnish
additional fresh dill, for garnish
1. Using a mini-food processor or blender, combine mayonnaise, tofu, Silk, mustard, vinegar, salt, pepper and dill. Blend until smooth. Add an additional 1-2 tablespoons of Silk to thin dressing, if desired.
2. In a large bowl gently combine chilled shrimp, dressing, onions and celery.
3. Taste and adjust seasonings. Arrange lettuce leaves on a large platter and fill each leaf with 1/3 cup shrimp salad mixture.
4. Place lemon slices alongside. Garnish with extra dill and a grind of fresh black pepper.